Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Physicochemical and Organoleptic Characteristics of Short Grain Rice, Long Grain Rice and Puffed Rice Powder Added Takju during Fermentation

단립종쌀, 장립종쌀 및 팽화미분을 첨가한 탁주의 양조 중 이화학적 및 관능적 특성 평가

  • Dong, Ming (Department of Food Science & Technology, Seoul National University of Science and Technology) ;
  • Yi, Young Hyoun (Department of Food Science & Technology, Seoul National University of Science and Technology)
  • 동명 (서울과학기술대학교 식품공학과) ;
  • 이영현 (서울과학기술대학교 식품공학과)
  • Received : 2011.06.17
  • Accepted : 2011.10.31
  • Published : 2011.11.30
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Abstract

The pH, acidity, protein, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of Takju containing 100% short grain rice (100 S), 100% long grain rice (100 L), 50 S+50% puffed rice powder (50 P) and 50 L+50 P were examined. After a drastic decrease during the initial stage of fermentation, the pH gradually increased except 100 L. Protein peaked at day 1 and decreased. A higher protein was noticed in puffed samples than in rice samples (p < 0.05). The Hunter "L" value decreased after a rise during the beginning of fermentation. Puffed samples showed higher reducing sugar than rice at day 0. Total sugar was similar to reducing sugar. A drastic increase in alcohol concentration was detected at day 2. Higher alcohol was observed in short grain than long grain and also in puffed samples than in rice (p < 0.05). A significant difference between 100 S and 100 L was observed in a sensory evaluation (p < 0.01); while no preference was detected.

단립종 100%, 장립종 100%, 단립종 50%와 팽화미분50% 그리고 장립종 50%와 팽화미분 50%로 제조한 탁주의 pH, 산도, 단백질, 색도, 환원당, 총당, 알코올 그리고 관능성질을 조사하였다. 모든 시료의 pH는 발효 초기에 급격히 감소한 후 장립종 100%를 제외하고 서서히 상승하였다. 발효 2일 후 단립종은 장립종보다 그리고 팽화미분은 순 쌀보다 같거나 높았다(p < 0.05). 산도는 발효 시간 지낼수록 모든 시료에서 증가하였다. 장립종 100%는 단립종 100%보다 3일부터 그리고 장립종 50%는 단립종 50%보다 4일부터 높았다(p < 0.05). 모든 시료의 단백질은 1일에 증가한 후 감소하였고 팽화미분은 순 쌀과 같거나 높았다(p < 0.05). L값은 모든 시료에서 발효 초기에 증가한 후 감소하였다. 발효 4일부터 단립종은 장립종보다 그리고 3일부터 팽화미분은 순 쌀보다 L값이 낮았다. 담금 직후부터 순 쌀의 a값은 점점 감소하였고 팽화미분은 3일 때 까지 증가하다가 감소하였다. 모든 시료의 b값은 발효 2와 3일에 최고값을 보인 후(p < 0.05) 감소하는 경향을 보였다. 담금 직후 팽화미분은 순 쌀보다 환원당이 훨씬 높았다. 순쌀은 발효 1일에 증가한 후 감소하였고 팽화미분은 급격히 감소하였다. 총당은 환원당과 유사하였다. 알코올은 발효 2일까지 모든 시료에서 급격히 증가하였고 단립종은 장립종보다 그리고 팽화미분은 순 쌀보다 항상 높았다(p <0.05). 단립종 100%와 장립종 100%는 1% 수준에서 유의적인 차이가 있었지만 선호도는 차이가 없었다. 단립종 50%와 장립종 50%는 유의적으로 차이가 없었다.

Keywords

Acknowledgement

Supported by : 재단법인 산학협동재단, 점보식품주식회사

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